Name: Chicken Spinach and Mushroom Low Carb Oven Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 2 cups fresh spinach; 1 cup mushrooms, sliced (cremini or button); 2 cloves garlic, minced; 1 small onion, diced; 4 oz cream cheese; 1/2 cup heavy cream; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil or butter; Salt and black pepper, to taste; 1 teaspoon Italian seasoning or dried thyme (optional)

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This chicken spinach and mushroom low carb oven dish is a hearty, creamy, and comforting meal that’s perfect for anyone following a low-carb lifestyle—or just looking for a satisfying, veggie-packed dinner. Baked in one dish and full of tender chicken, earthy mushrooms, wilted spinach, and a creamy cheese sauce, it’s one of those meals I love to make when I want something warm and cozy without the carbs.

Why You’ll Love This Recipe

I love how this dish checks all the boxes: it’s easy to prepare, packed with flavor, and doesn’t require any complicated steps. It’s low-carb and keto-friendly, yet filling enough that I never miss the pasta or rice. The creamy sauce brings everything together, and the oven does most of the work. Plus, it makes fantastic leftovers. Chicken Spinach and Mushroom Low Carb Oven Dish

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Fresh spinach
Mushrooms (I like using cremini or button)
Garlic cloves, minced
Onion, diced
Cream cheese
Heavy cream
Shredded mozzarella cheese
Grated Parmesan cheese
Olive oil or butter
Salt and black pepper
Italian seasoning or dried thyme (optional)

Directions

I preheat my oven to 375°F (190°C) and lightly grease a baking dish.
In a large skillet, I heat olive oil or butter and sauté the onions, garlic, and mushrooms until they’re soft and the mushrooms release their moisture.
I add the spinach and cook just until wilted, then remove the mixture from the heat.
In a small saucepan, I melt the cream cheese and whisk in the heavy cream until smooth. I stir in the Parmesan and season with salt, pepper, and Italian herbs.
I place the chicken breasts or thighs in the baking dish, season them with salt and pepper, and spoon the mushroom-spinach mixture over the top.
I pour the creamy sauce evenly over everything, then sprinkle with shredded mozzarella.
I bake uncovered for 25–30 minutes, or until the chicken is fully cooked and the cheese is bubbling and golden.
I let it rest for a few minutes before serving.

Servings and timing

This recipe serves 4 and takes about 40–45 minutes total: 15 minutes for prep and 25–30 minutes of baking time. It’s ideal for a quick weeknight dinner or a cozy weekend meal.

Variations

Cheese swap: Sometimes I use gouda, provolone, or Monterey Jack instead of mozzarella for a different flavor.
Add heat: I sprinkle in some red pepper flakes or chopped jalapeños when I want a spicy kick.
Use rotisserie chicken: To save time, I use shredded rotisserie chicken and reduce the baking time by 10 minutes.
Add herbs: I love adding fresh thyme or rosemary for extra depth.
Low-lactose option: I use lactose-free cream and cheese without sacrificing the creamy texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm portions in the oven at 350°F (175°C) until heated through, or microwave gently in 30-second intervals. It also freezes well—I wrap individual portions tightly and freeze for up to 2 months. I thaw overnight in the fridge before reheating. Chicken Spinach and Mushroom Low Carb Oven Dish

FAQs

Can I use frozen spinach instead of fresh?

Yes, I’ve used frozen spinach—just make sure to thaw and squeeze out all the excess moisture before adding it to the pan.

What type of mushrooms work best?

I usually go with cremini or button mushrooms, but shiitake or baby bella mushrooms also work well and bring a deeper flavor.

Can I make this dish ahead of time?

Absolutely. I assemble everything in the baking dish, cover it, and refrigerate for up to a day. When I’m ready to bake, I just pop it in the oven—adding a few extra minutes if it’s cold from the fridge.

Is this dish keto-friendly?

Yes, it’s perfect for keto since it’s low in carbs and high in fats and protein. I make sure to use full-fat cream and cheese to keep it keto-compliant.

Can I substitute the chicken?

I’ve made this with turkey breast and even tofu for a vegetarian version. Just adjust the cooking time based on your protein.

Conclusion

This chicken spinach and mushroom low carb oven dish is one of my favorite comfort meals that doesn’t weigh me down. It’s warm, cheesy, and full of flavor—perfect for when I want a no-fuss dinner that’s low in carbs but high in satisfaction. Once I started making it, it quickly became a regular in my weekly meal rotation.